Creamy Chicken and Chile Enchiladas

By Becky Jo

Ingredients

• 1 lb uncooked chicken breast strips
• 1 package (8 oz) cream cheese, cut into cubes
• 1 can (4.5 oz) Old El Paso chopped green chilies
• 1 package (10.5 oz) Old El Paso flour tortillas for soft tacos and fajitas (6 inch)
• 2 cans (10 oz each) Old El Paso green chile enchilada sauce
• 3/4 cup shredded Cheddar cheese (3 oz)

Details

Servings 12
Preparation time 15mins
Cooking time 30mins
Adapted from OldElPaso.com

Preparation

Step 1

1. HEAT oven to 400 F. Spray 13 x 9 inch (3-quart) glass baking dish with cooking spray.

2. IN 10-inch nonstick skillet, cook chicken over medium-high heat, stirring occasionally, until no longer pink in center. Stir in cream cheese and chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted.

3. SPOON chicken filling onto tortillas; roll up and place seam sides down in baking dish. Pour enchilada sauce over top; sprinkle with Cheddar cheese. Bake 15 to 20 minutes or until hot and cheese is melted.